Tex-Mex Hot Dogs with Cilantro Cream Drizzle Recipe

Name: Tex-Mex Hot Dogs with Cilantro Cream Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Corn Cob, Husk And Silk Removed; Oil, For Brushing On The Corn; 8 whole Hot Dog Buns; 8 whole Beef Hot Dogs; 1 whole Avocado, Peeled, Pitted, And Diced; 2 whole Jalapeno Peppers, Seeds And Stem Removed, Diced (optional, For Some Kick); 2 whole Roma Tomatoes, Seeds Removed, Diced; 1 whole Red Bell Pepper, Seeds And Stem Removed, Diced; 1/2 cups Canned Black Beans, Drained And Rinsed; 1/2 cups Grated Monterey Jack Cheese; 1/4 cups Fresh Cilantro, Chopped; 1/2 cups Salsa Or Pico De Gallo (store-bought); 1/2 cups Fresh Cilantro; 1/2 cups Mayonnaise; 1/4 cups Sour Cream; 1 dash Salt; 1 dash Black Pepper; 1/2 teaspoons Garlic Powder; 1/4 teaspoons Chipotle Chili Powder

Servings: persons

1 whole Corn Cob, Husk And Silk Removed
Oil, For Brushing On The Corn
8 whole Hot Dog Buns
8 whole Beef Hot Dogs
1 whole Avocado, Peeled, Pitted, And Diced
2 whole Jalapeno Peppers, Seeds And Stem Removed, Diced (optional, For Some Kick)
2 whole Roma Tomatoes, Seeds Removed, Diced
1 whole Red Bell Pepper, Seeds And Stem Removed, Diced
1/2 cups Canned Black Beans, Drained And Rinsed
1/2 cups Grated Monterey Jack Cheese
1/4 cups Fresh Cilantro, Chopped
1/2 cups Salsa Or Pico De Gallo (store-bought)
1/2 cups Fresh Cilantro
1/2 cups Mayonnaise
1/4 cups Sour Cream
1 dash Salt
1 dash Black Pepper
1/2 teaspoons Garlic Powder
1/4 teaspoons Chipotle Chili Powder

1
Preheat your grill to medium.
2
While your grill is heating up, dice up your veggies and prepare your cilantro cream drizzle.
3
In the bowl of your food processor or blender, combine the cilantro, mayo, sour cream, salt, pepper, garlic powder and chipotle chili powder.
4
Pulse until combined and the cilantro has broken up.
5
Pour into a bowl and set aside.
6
The drizzle can be made ahead of time and refrigerated.
7
Season the corn with salt and pepper and brush with a little bit of oil.
8
Place the ear directly on the grill and grill the cob until it has browned slightly, rotating it every couple of minutes.
9
Remove the corn from the grill and set it aside to cool slightly.
10
Once the corn has cooled enough to handle, cut the kernels straight off the cob and set aside.
11
Next grill your hot dogs according to packaging instructions or until cooked to your liking.
12
Grill the buns to your liking.
13
Remove buns and dogs to a plate.
14
Place the hot dogs on the buns then layer with corn, avocado, jalapeno, tomatoes, red bell pepper, black beans, Monterey jack cheese, cilantro and pico de gallo (or salsa).
15
Drizzle the hot dogs with the cilantro cream sauce and eat immediately!

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 whole Corn Cob, Husk And Silk Removed, Oil, For Brushing On The Corn, 8 whole Hot Dog Buns, 8 whole Beef Hot Dogs, and more.

Yes, Tex-Mex Hot Dogs with Cilantro Cream Drizzle falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Hot Dogs with Cilantro Cream Drizzle

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